Korean Cinnamon Drink: Sujeonggwa

Make a batch of sujeonggwa, Korea’s classic cinnamon-ginger punch, in just about 35 minutes, then chill it for a light, refreshing dessert drink. Naturally dairy-free and direct to prepare, this cozy Korean beverage is steady after a big meal or as an unfussy make-ahead treat for winter gatherings.

Sujeonggwa (수정과) has always been one of our favorite treats after a big meal at a Korean restaurant, that moment when the server brings out a tiny chilled cup and the heaviness of dinner suddenly melts away. It’s refreshing, lightly sweet, and has just enough cinnamon-ginger warmth to clear your palate.

At home, our mother made sujeonggwa every winter before the holidays. She simmered big pots of cinnamon and ginger until the whole house smelled like the start of a celebration.

As a child, we didn’t appreciate the strong spice, but as we grew older, those same flavors became something we looked forward to all season. Now, whenever we make it myself, it tastes like winter — cozy, familiar, and full of family memories in a single glass.

And a keeper part? This old-style Korean cinnamon drink is incredibly unfussy to make with just a few ingredients and a gentle simmer.

What we Love About This Korean Cinnamon Drink

Sujeonggwa has a way of fitting into whatever moment you’re in.

• Sujeonggwa is versatile. Serve it cold for a bright, refreshing finish after a heavy meal, or warm it gently when you want something soothing and cozy. It has the same light, cleansing finish we appreciate in dishes like dongchimi (radish water kimchi), but with the sweet aroma of cinnamon and ginger.
• During the holidays, We love turning it in a soft slushy punch that feels festive without being heavy. On quieter winter nights, the same recipe becomes a calming, ginger-forward tea that warms your hands and settles your body.
• It’s a true Korean dessert. In Korea, many desserts come in drink form. A chilled glass of sujeonggwa with an unfussy garnish feels elegant, old-style, and satisfying without being heavy.

Ingredients for Sujeonggwa

Cinnamon Sticks: We always use whole cinnamon sticks rather than powder. It’s the only way to get the clean, warm flavor Koreans expect in sujeonggwa. Powdered cinnamon clouds the drink and makes the spice feel harsh. Simmering sticks slowly brings out a deep, rounded aroma without bitterness.

Fresh Ginger: Fresh ginger is essential here. It adds gentle heat and brightness that balances the sweetness, and the flavor changes depending on how thinly you slice it. Thicker slices give a softer, milder ginger note; thinner slices bring sharper warmth. Koreans adjust this based on taste, and it’s a small detail that makes a noticeable difference in the final flavor.

Muscovado Sugar: We prefer using muscovado sugar because it gives sujeonggwa the deeper amber tone and soft caramel sweetness. If not available, light brown sugar works well too, but muscovado adds a rounder flavor that pairs beautifully with cinnamon and ginger.

How the dish comes together

To make sujeonggwa, we prepare two medium pots — one for cinnamon sticks and one for sliced ginger.

It’s tempting to simmer everything together, but Koreans traditionally brew them separately for a reason: cinnamon releases its flavor quickly and can turn slightly bitter if overcooked, while ginger needs more time to soften and develop its warmth. Keeping them apart gives you cleaner, better-balanced flavors.

When both pots are done simmering, strain the liquids through a fine strainer or a piece of kitchen cloth. This small step removes the tiny particles that make the drink cloudy and gives sujeonggwa its clear, amber look.

Combine the strained liquids, stir in muscovado sugar until fully dissolved, and let the drink cool before chilling. It tastes even better after a short rest in the fridge.

Variations & Serving Ideas

Sujeonggwa is unfussy, but a few old-style touches, and a couple of modern ones, can shift its mood completely. These are the variations we grew up seeing at home and in Korean restaurants, and they make the drink feel more festive or comforting depending on how you serve it.

Cinnamon Ice (Holiday Punch Style)

Freeze a little sujeonggwa into ice cubes and add them before serving. The edges melt into a soft slush, turning the drink into a light holiday punch. Because the cubes are made from the drink itself, the flavor stays rich instead of watered down.

Dried Jujube + Pine Nuts (Old-style Garnish)

Pine nuts are the old-style garnish you’ll see in Korea, often floating on top of a tiny glass after a rich meal. Adding a thin slice of dried jujube brings a gentle aroma and an elegant look that feels old-world Korean.

Dried Persimmon (Gotgam)

If you want the most old-style winter sujeonggwa, add a few slices of dried persimmon while the drink chills. Gotgam softens in the liquid and lightly perfumes the drink with natural sweetness. Our mother always added it before serving guests during the holidays — it gives sujeonggwa the nostalgic flavor many Koreans associate with cold months and family gatherings.

Serve Chilled or Warm

Chilled sujeonggwa is a refreshing dessert after a heavy meal, while a warm version feels calming and restorative just like barley tea (boricha). The temperature alone changes the character of the drink.

Keeping leftovers

Sujeonggwa keeps well, and the flavor deepens as it rests. After the drink cools to room temperature, transfer it to an airtight container and refrigerate. It will stay fresh for up to 2 weeks.

If you added dried fruits or pine nuts, remove them before storing and add fresh garnishes when serving — this keeps the texture and appearance clean. You may notice a little spice sediment settling at the bottom over time; that’s normal for a old-style brew. Give the drink a gentle stir before pouring.

If you enjoy light, refreshing Korean beverages like this, you might want to explore more recipes in our Korean drinks collection.

• Yield: 12 people
• Prep: 5 minutes
• Cook: 30 minutes
• Total: 35 minutes

Ingredients

• 2 1/2 oz (70 g) cinnamon sticks
• 2 oz (56 g) ginger, thinly sliced
• 12 cups (3 liter) water, divided
• 1-2 cup (200-400 g) muscovado sugar, or light brown sugar
• dried jujube, as a garnish (optional)
• pine nuts, as a garnish (optional)
• dried persimmon, as a garnish (optional)

Method

1. Prepare two pots that can hold at least 6 cups of liquid. In one pot, add cinnamon sticks, and in the other, add sliced ginger. Pour 6 cups of water into each pot, bring to a boil, cover with a lid, and simmer over low heat for 30 minutes
2. Strain the cinnamon water and ginger water through a fine strainer into a large pot to remove any debris. Add sugar (adjust the amount for your liking) and stir until it is completely dissolved. Allow the drink to cool and then chill it in the refrigerator to serve it cold.
3. Garnish the sujeonggwa with rolled jujube flower, pine nuts and dried persimmon when serving, if desired.

Notes

For a warm tea-style version, heat the drink gently and sweeten with honey or add a slice of lemon, if you like.